July 17, 2016

vanilla birthday cake with vanilla buttercream frosting

My daughter turned one six months ago.  That's how long it's taken for me to get this post up.  In my defence, it's been a busy six months.  I went back to work after a year on mat leave, my daughter started daycare and it's just be go, go, go.  And it's been wonderful.  I'm just amazed at how she's growing up and becoming a little person.  I haven't wanted to miss a moment of it.  But I also want to keep blogging, so here's my attempt to get back on the blog wagon.

We had a little one-year old birthday party for her at home and I decided to make the cake.  It was fun as baking always is.  I did have alot of help from my husband and mother in law who took care of baby while I baked.  The inspiration came from a Pinterest photo with the decoration you see in my photo above, but the recipe was from Martha Stewart and another blog. It was a really great cake, so I wanted to share it with you. :)

Here's the recipe!

Vanilla Birthday Cake with Vanilla Buttercream Frosting

for the cake:
adapted from Martha Stewart

I doubled Martha's recipe to have a larger cake in order to have enough for the number of guests we had (25).

2 stick2 unsalted butter, softened, plus more for cake pans and parchment
4 cups all-purpose flour
2 tablespoon baking powder
1 teaspoon fine salt
3 cups granulated sugar
6 large eggs, room temperature
2 cup whole milk
2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.

Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

for the frosting:
adapted from Add a Pinch

2 cup butter (4 sticks), softened
2 1/2 cups confectioner’s sugar, sifted
4 teaspoons vanilla
pinch salt
4-6 tablespoons milk, heavy cream, or half-and-half

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.



1 comment:

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